I got a complimentary copy of a magazine the other day in the mail called "Cuisine at Home". It had some pretty good recipes in it, but this one is definitely on my "make" list. You don't even need the mixer! OLD-FASHIONED CHOCOLATE CAKE 3 c. flour 2 c. sugar 1/2 c. unsweetened cocoa powder 2 tsp. baking soda 1 tsp. table salt 2 c. hot water 3/4 c. vegetable oil 2 Tbsp. distilled white vinegar 1 Tbsp. instant coffee granules 1 Tbsp. vanilla extract Preheat oven to 350 with rack in the center. Spray two 8x2" round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee and vanilla in a large mixing bowl. Add to the dry ingredients and whisk until combined--a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside don (this flattens domed cakes) to cool completely. GLOSSY CHCOLATE ICING 1 stick unsalted butter 1-1/2 c. sugar 1-1/4 c. unsweetened cocoa powder Pinch of salt 1-1/4 c. heavy whipping cream 1/4 c. sour cream 1 tsp. instant coffee granules 2 tsp. vanilla extract Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee and a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Remove from heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. This cake can also be made in a 9x13 pan (bake 35-40 minutes) or 24 cupcakes (bake 20-25 minutes).

Those sound so good! Here is a recipe I have saved to try. Not apple, but it is German! PEACH KUCHEN 2 c. sifted flour 1/4 c. sugar 1/2 tsp. salt 1/4 tsp. baking powder 1/2 c. butter 9 or more peach halves, fresh or canned 1 tsp. cinnamon 2 egg yolks 1 c. heavy cream Preheat oven to 400 degrees. Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter, using two knives, until the consistency of corn meal. Pack into an ungreased square pan (8 x 8 x 2 inches) pressing against bottom and sides. Arrange the peach halves, cut side up, in three rows of three or three rows of four, depending upon the size of the fruit. In a small bowl combine the 3/4 cup of sugar with the cinnamon. Sprinkle sugar evenly over the fruit. Bake for 15 minutes. In a small bowl heat the egg yolks, stir in the heavy cream. Remove the Kuchen from the oven after the first baking period. Pour the cream mixture evenly over the fruit and return to the oven for 30 minutes. Remove from oven and cool in pan. To serve: Run a thin knife or spatula along the edge to loosen the crust. Cut Kuchen in serving pieces and remove piece by piece.

Here is a yummy Hot Fudge Sundae Cake recipe I am making on this cold snowy day in MA. Ingredients: 1. C. flour 3/4 C. white sugar 2. TBSP. cocoa powder 2.Tsp. Baking powder 1/4 teas. salt. 1/2C milk 2 TBSP. Wesson oil 1.Tsp. vanilla 1.C. chopped nuts 1.C. brown sugar. 1/4 C. cocoa 1 3/4 C. HOT tap water Pre heat oven to 350. In a 9x9 square pan stir together the flour,sugar, 2 TBS. cocoa, baking powder and salt. Then pour into that mix the milk,oil, and vanilla with a fork stir till smooth. Stir in the nuts, and spread evenly into pan. Sprinkle brown sugar and 1/4 cocoa..do not stir this. Pour the HOT water over all...do not mix. Place in oven and bake for 40 mins. let stand for 15 mins. Spoon into dessert dishes, top with ice cream and then pour some of the sauce over the ice cream... This is just like eating a Hot fudge Sundae... Delicious. This recipe goes back to 1977..that is when I first wrote it down. Excellent. june

Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve